Vietnamese pork salad

• 1 tsp Golden Caster Sugar
• Juice of 2 Lime
• 1 chopped Red Chilli
• Handful Coriander
• 1 tablespoon Sesame Seed Oil
• 1 tablespoon Fish Sauce
• 1 tablespoon Soy Sauce
• 500g Pork Tenderloin
• For brushing Vegetable Oil
• 1/4 White Cabbage
• 1 chopped Cucumber
• 5 chopped Celery
• 3 sliced thinly Spring Onions
• 1 chopped Red Chilli
• 2 chopped Lemongrass Stalks
• Zest of 1 Lime
• Handful Coriander
• Handful Mint

Preparation

1. step 1 The day before: make the dressing.
2. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar.
3. Add the chilli and coriander and stir well, then pulse in a blender until smooth.
4. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing.
5. Cover and chill until needed.
6. step 2 Two hours before serving: heat a griddle pan.
7. Preheat the oven to 200C/gas 6/fan 180C.
8. Brush the pork with oil and griddle on all sides for a few minutes until seared.
9. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through.
10. Cool, thinly slice against the grain of the meat.
11. Tip into a bowl and pour over half the dressing.
12. step 3 To serve: toss the remaining salad ingredients in a bowl with the remaining dressing.
13. Pile on to a platter, top with the pork slices and spoon over any juices.